Caesar Chicken Pasta Salad

This recipe is from my Aunt Cindy.  It is a family favorite and whenever I make it for others they always want the recipe.  It is great because it can be done ahead of time and then just add the dressing when you are ready to serve it.  

8oz. uncooked pasta nuggets

2 cups shredded romaine lettuce

1/2 cup sliced sun-dried tomatoes

1/3 cup shredded Parmesan cheese

1 - 2 1/4oz can of sliced black olives

8 oz caesar dressing

3 chicken breast

Grill or bake chicken until done, cut into 1-inch squares.  Cook pasta according to the box.  Pasta and chicken need to be cool.  Mix all ingredients together, put the dressing on right before serving.

Thai Chicken Noodles

I was trying to use ingredients I had at home.  I found this Thai Tango Mild Peanut Sauce in my fridge and so I made dinner around this sauce.  The sauce is originally from Tastefully Simple but I don't think it is available any more.  I'm sure you could find a peanut sauce at the grocery store.  I found the recipe on the Tastefully Simple website.  Both my boyfriend and I really liked this recipe.  Highly recommended.

Ingredients
2 Tbsp. olive oil
1 - 1 1/2 lbs. boneless, skinless chicken breasts, cubed
2 Tbsp. Garlic Garlic
1 green pepper, chopped
4 oz. can mushrooms, drained
1 small onion, chopped
12 - 16 oz. prepared fettuccine pasta
1/3 - 1/2 cup Thai Tango Mild Peanut Sauce
Salt and pepper to taste

Directions
Heat olive oil in a large skillet; add chicken and sauté until no longer pink. Add Garlic Garlic, green pepper, mushrooms and onion; sauté until vegetables are tender (about 5 minutes). Add prepared hot pasta to chicken mixture; stir in Thai Tango Mild Peanut Sauce. Toss to coat; season with salt and pepper to taste.

Makes 4-6 servings.

Plain and Simple Pasta

I bought some garlic pasta seasoning at the Renaissance festival.  I thought I would share the way I used it and the link to the website.


Pat the Garlic Lady

I bought the Ghetti Garli seasoning.  I cooked linguine noodles, tossed them with olive oil and the seasoning.  It was a wonderful side dish to meatballs and a vegetable.  You could also buy a Parmesan seasoning at the grcoery store.  I'm excited to find other ways to use this seasoning.

I also purchased Garli Garni but I haven't tried it yet. 

Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

Manicotti

*** Please note the ingredient amounts for this recipe are to make 4 dishes with 4 servings each.  It will make 28 shells. ****

Who doesn't like some good Italian food?!?!  The mixture that goes in the shells is very versatile.  You could stuff jumbo shells or use it in lasagna.  Something else to try with this recipe is a homemade red sauce.  Since this recipes makes so many shells, some can be frozen for another time.  I added ground beef to this recipe to make it a like hearty.

48 oz of cottage cheese
2 eggs, lightly beaten
3 c. shredded mozzarella cheese ( about 12 oz)
1 c. shredded Parmesan cheese
1/2 tsp. salt
2 - 8 oz boxes of manicotti (about 14 shells), uncooked
Red sauce or spaghetti sauce (amount depends on how saucy you want it)

1. Mix cottage cheese, eggs, mozzarella, Parmesan, salt, and pepper in a large bowl.  With your fingers or a spoon, stuff filing into manicotti shells

2. Spread 1/2 c. of red sauce in the bottom of each baking dish.  Place eight or nine manicotti in each dish.  Divide remaining red sauce evenly over the four dishes of manicotti.  If you want to freeze this recipe, do it at this point, then thaw and bake.

3. Bake at 350 degrees for 45 minutes or until the noodles are tender.

Pizza Spaghetti Casserole

I love this recipes.  It really tastes like pizza.  I haven't tried it with Italian sausage but I have tried it with regular and turkey pepperoni.  It is a very hearty recipes and is great for leftover.  This recipes also freezes really well.  Add some garlic or cheese bread as a side.

Base:
1lb. spaghetti noodles, cooked and cooled
1/2 c. milk
2 eggs
4 oz cheddar cheese
6 oz mozzarella cheese
3/4 tsp. garlic salt

Topping:
1 -32 oz jar spaghetti sauce
1 - 14 ox jar pizza sauce
6 oz cheddar chesse
6 oz mozzarella cheese
Optional: Pepperoni and/or Italian sausage

Mix milk, eggs, cheddar and mozzarella cheese, and garlic salt in with the cooked spaghetti.  Mix well. Put into a greased 9x13 pan.  Bake at 400 degrees for 15 minutes.  Mix all topping ingredients together and spread on top of spaghetti mixture.  Top with additional ingredients like pepperoni.  If you want to freeze this recipe do it at this point and then thaw it in the fridge and bake.  Bake at 350 degrees for 35 minutes.  Let it sit for 10 minutes to set and serve.

Chicken Stuffed Shells

I also added chopped mushrooms and onions.  This recipe can be prepared a day or two ahead of time and baked when you are ready to serve it.

24 pasta shells, jumbo
3 chicken breasts
1. cup sour cream
2 cans cream of chicken soup
1/2 tsp. celery powder
2 tbsp. margarine
1/4 cup bread crumb

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shell.  Place 1tsp. bread crumbs in casserole dish, drizzle with melted maragarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree oven for 25 minutes.

Yields 4 servings

Easy Summer Pasta with Sausage

I made this recipe a few months ago when I had a couple of girlfriends over for dinner.  It was just a random recipe I picked that looked good (my friends love being test subjects).  It turned out awesome.  I used a Newman's Own Garlic Parmesan dressing and used turkey sausage instead of regular sausage.  I don't normally like peppers or tomatoes but I had no problem eating them in this dish.  Served with some rolls or bread... makes for a good meal. 

Ingredients
1 pound Spaghettini (or Other Long Pasta Of Your Choice)
1 whole Orange Or Yellow Pepper
2 whole Medium Ripe Tomatoes
4 whole Green Onions
1 pound Sausage Meat (turkey Sausage Works Great Too)
½ cups Basil Parmesan Salad Dressing (or Another Oil Based Dressing Of Your Choice)
½ cups Sliced Black Olives
1 cup Crumbled Feta
Salt And Pepper, to taste


Preparation Instructions
1. Prepare pasta according to package directions.
2. Chop up the pepper and tomatoes. Slice the green onions diagonally.
3. Meanwhile, brown the sausage in a skillet.
4. Once the meat is cooked, add the dressing and let it simmer.
5. Place the cooked pasta in a large serving dish. Layer the peppers, tomatoes, olives and green onions on top.
6. Add the sausage over the vegetables and finish off by sprinkling the feta over the meat.
7. Salt and pepper to taste.